Mean Chefs Cheddar Cheese Potato Rolls Recipes

MEAN CHEF'S CHEDDAR CHEESE POTATO ROLLS

Steps:

• Lightly oil mixing bowl and dough hook to prevent dough from sticking.
• In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
• Stir to dissolve salt and sugar.
• Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
• When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
• Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
• Cover with a tea towel and let rest 15 minutes.
• Divide dough into roll-sized mounds, about 12-16, depending on size desired.
• Form into ovals and place on a baking sheet.
• Brush with melted butter and sprinkle tops lightly with cornmeal.
• Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
• Pre-heat oven to 400 degrees F.
• Make a shallow slash on top of each roll.
• Bake for 15 minutes, then reduce heat to 375°F.
• and sprinkle remaining 1/2 cup of cheese on top of bread.
• Bake another 10 minutes or until rolls are nicely browned and cheese is melted.

CHEDDAR POTATO ROLLS

Steps:

• Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.
• Meanwhile, prick the potato all over with a fork; microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater. Combine 1 stick butter, the sugar, salt and mustard powder in a stand mixer; beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes.
• Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.

AMISH POTATO ROLLS

Steps:

• Sprinkle yeast over water that has been placed in your mixer.
• Allow the yeast to activate and then mix in sugar.
• Then add potatoes, salt, shortening, and eggs.
• Add flour a cup at a time stopping at 8.
• Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel.
• Allow to rise till doubled in a warm place.
• Measure another 1/2 c flour into a bowl.
• Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
• Break off dough and form into rolls.
• Roll into flour just to coat.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
• Prep time does not include rise time as that will vary.

MASHED POTATO ROLLS

Steps:

• Soak yeast in lukewarm water.
• In large bowl place potatoes, sugar, eggs, salad oil, and milk. Mix together . Add yeast and flout to make a stiff dough.
• Place in greased bowl and cover. Place in refrigerator and use within 4 days.
• Punch down and knead slightly. Shape and let rise 11/2 hours or until double in bulk. Bake for 8 minute at 400.